Process for producing low-alcoholic beer-like drink and low-alcoholic beer-like drink

ABSTRACT

It is intended to provide a processing method for producing beer-like low-alcoholic beverage by using usual beer and/or low-malt beer without using any special systems other than those commonly employed in producing beer. Beer and/or low-malt beer obtained by the process commonly employed in producing beer are diluted with carbonated water to lower the alcoholic concentration to less than 1%. After adding additives capable of imparting visual and tasty characteristics thereto, beer-like low-alcoholic beverage can be obtained.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention generally relates to a processing method of beer-tastelow-alcoholic beverage, and more particularly, to processing method forproducing beer-taste low-alcoholic beverage, in which the alcoholiccontent is lower than 1 v/v % (volume per volume %), and its flavor andvisual characteristics are the same as beer and low-malt beer, and abeer-taste low-alcoholic beverage produced by its processing method.

2. Description of the Related Art

Various processing methods for low-alcoholic fermented beverages usingmalt which alcoholic content is lower than 1 v/v %, that is so calledlow-alcoholic beer and non-alcoholic beer, have been developed by thosewho in the art. These processing methods can be characterized to 3 typesfor producing.

First type of processing method is that a fermentation process iscontrolled in the producing process of alcoholic beverages. (Japanpatent publication 5-68528, Japan patent publication 6-343434.)

Second type of processing method is that an alcoholic concentration isreduced by distillation, dialysis, etc. after producing of alcoholicbeverages. (Japan patent publication 4-45777.)

Third type of processing method is a preparing method with any type ofsaccharides, a malt extract, flavors, etc. without using beer. (Japanpatent publication 1-165358)

However, in order to control the alcoholic concentration, conventionalmethods of the first type and the second type processing methods use thespecial method for mashing, brewers' yeast, and a fermentation controlsubstance, or need the special systems for removal of alcohol. Moreover,the third processing method needs to produce all materials for themethod in advance. Therefore, each processing method has any problemswhich should solve. Especially, no beverages produced by conventionalprocessing methods have desirable taste for consumers comparing to thetaste of beer.

SUMMARY OF THE INVENTION

It is a general object of the present invention to provide a processingmethod for producing beer-taste low-alcoholic beverage and thebeer-taste low-alcoholic beverage produced using the method. Moreparticularly, the object of the present invention is to provide aprocessing method for producing beer-taste low-alcoholic beverage, inwhich by using usual beer or low-malt beer without using any specialsystems other than those commonly employed in producing beer, beer orlow-malt beer obtained by conventional processing method commonlyemployed for producing beer (so-called usual beer or low-malt beer) arediluted with carbonated water to lower the alcoholic concentration, thenadding additives capable of imparting flavor and visual characteristicsof a beer or a low-malt beer thereto.

In order to achieve the above-mentioned object, there is providedaccording to one aspect of the present invention a processing method ofa beer-taste low-alcoholic beverage comprising:

-   -   diluting beer and/or low-malt beer to lower the alcoholic        concentration to less than 1 v/v %, and adding additives capable        of imparting visual and flavorful characteristics of beer        thereto.

Additionally, in the processing method of the beer-taste low-alcoholicbeverage according to the present invention, the beer or low-malt beeris diluted with either of carbonated water, nitrogen water, or mixedwater of carbonated water and nitrogen water.

Additionally, in the processing method of the beer-taste low-alcoholicbeverage according to the present invention, the additives include acoloring matter and a hop.

Additionally, in the processing method of the beer-taste low-alcoholicbeverage according to the present invention, the additives furtherinclude at least one material from a material group consisting ofacidity agents, saccharides, flavors, malt extract, barley extract, andwheat extract.

Additionally, in the processing method of the beer-taste low-alcoholicbeverage according to the present invention, the Brix is 0.1-15° and anacidity is 0.1-15 ml/100 ml for the produced beer-taste low-alcoholicbeverage.

In order to achieve the above-mentioned object, there is also providedaccording to another aspect of the present invention, a beer-tastelow-alcoholic beverage processed by the processing method.

As mentioned above, the beer-taste low-alcoholic beverage can beobtained using conventional producing systems for beer or low-malt beerdue to reduction of alcoholic concentration for usual beer and/orlow-malt beer obtained by conventional processing method and then addingpredetermined additives. Moreover, based on usual beer and/or low-maltbeer, the taste of the beverage extremely similar to beer or low-maltbeer can be offered because a change of the taste by dilution iscompensable with various kinds of required additives. In addition, afinal product of the low-alcoholic beverage due to the above processingmethod is superior in the taste, the foam properties, etc compared toconventional low-alcoholic beverages. Also, the present invention canoffer the beer-taste low-alcoholic beverage which gives customer'spreferable taste and is visually desirable for them.

Other objects, features and advantages of the present invention willbecome more apparent from the following detailed description.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

A description will now be given, with reference to the embodimentsaccording to the present invention. The processing method for beer-tastelow-alcoholic beverage of the present invention is characterized thatfermentative alcoholic beverage producing with malts, so-called usualbeer or low-malt beer is diluted, then add additives for impartingflavor and visual characteristics thereto so as to compensate the lostflavor and visual characteristics by dilution, thereby non-alcoholicbeer is produced.

The processing method for beer-taste low-alcoholic beverage of thepresent invention is that the additives are added to usual beer and/orlow-malt beer, then the beverage is diluted until the alcoholicconcentration is predetermined value. Note, here used “usual beer orlow-malt beer” means alcoholic beverage like beer or low-malt beerproduced with malts via mashing and fermentation process, having 3-10%of the alcoholic concentration, including carbon dioxide.

Materials added to beer or low-malt beer usually used will be explainedbelow.

Coloring Matters:

By using natural coloring matters such as caramel coloring matter,safflower coloring matter, gardenia coloring matter, kaoliang coloringmatter, cochineal coloring matter, carrot coloring matter, paprikacoloring matter etc, or synthetic coloring matters such as the ediblered No.102, the edible red No.104, the edible orange No.201, the edibleyellow No.5, the edible yellow No.201, color is determined according tothe concept of beer of color from transparent to dark. Its color iscontrolled with the degree of EBC color (° EBC). For example, if thelow-alcoholic beverage is light colored beer, the degree of EBC color isbetween 4-15° EBC, if the low-alcoholic beverage is dark colored beer,the degree of EBC color is between 16-200° EBC. Also, by using variouscoloring matters, the produced beer-taste low-alcoholic beverage hasvarious coloring advantage.

Here, explain the degree of EBC color. The degree of EBC color can beobtained from the below formula. Particularly, a degree of lightabsorption of the beer at 700 nm is subtracted from a degree of lightabsorption of beer at 430 nm for merely de-gased beer, then afteradjusting a degree of muddy, calculates by applying to the followingformula. The below formula is expressed as the degree of EBC color.The degree of EBC color (° EBC)=25×d×(E430-E700)

-   -   d: the rate of dilution    -   E430, E700: light absorbing degree at 430 nm and 700 nm

Saccharides:

Saccharides like isomerized syrup, a starch syrup, dextrin,oligosaccharide, etc are added between 0.1 and 20 w/v %, preferablybetween 1 and 10 w/v %. Rich and dense flavors are given to the taste ofbeer by addition of these saccharides. The rate of addition of anysaccharides corresponds to the feature of a final product. For example,if the final product is light-taste low-alcoholic beverage, the amountof addition is reduced. Thus, the amount of addition is optimizedaccording to purposes for the final product.

Acidity Materials:

Acidity materials such as lactic acid, citric acid, malic acid,phosphoric acid, and etc are added, and the acidity is adjusted. Therange of pH becomes 2.5-7.0 by adjustment of acidity.

The Processed Material of Hop

Hop pellets, hop extracts and isomerized hop, and the processed materialof hop such as tetrahydroisohumulone, and hexahydroisohumulone areadded. Hop contributes to adjustment of bitter taste, and improvement ina foam quality, and the range of the amount of addition is 3-80 BU,preferably 5-30 BU.

BU is a unit which indicates a value of bitter taste. More particularly,extracting a bitter taste substance (mainly, iso-a-acid) by isooctanefrom the acidified beer, then the BU value is given by its concentrationby measuring the light absorbing degree at 275 nm. The value of bittertaste (BU) is calculated as following formula.The value of bitter taste (BU)=E275×50

-   -   E275: the light absorbing degree at 275 nm

Flavors:

The flavor which can give the flavor of beer and other desirable flavorsis added suitably. Not only adding flavors for giving beer-taste butalso adding congenial flavors like having citrus-like fresh scent tolow-alcoholic beer, new advantages can be given to low-alcoholic beer.Preferably, the amount of addition is the range of 1 to 5000 ppm.

Extracts:

For adding rich and dense taste, extracts such as malt extract, barleyextract, wheat extract, and rice extract are added suitably. The amountof addition is the range of 0.1 to 20 w/v %, preferably 1 to 10 w/v %.

Antioxidants:

As antioxidant such as ascorbic acid, sodium ascorbic acid, iso-ascorbicacid, sulfite, and catechin are added suitably. The amount of additionis the range of 5 to 1000 ppm, preferably 10 to 500 ppm.

Other Additive Agents:

Materials for health such as a dietary fiber, oligosaccharide, vitamins,and herb are added as required, thus, low-alcoholic beverage can beproduced, and the beverage not only has added new advantage aslow-alcohol but also is good for health. The amount of addition is therange of 0.1 to 20 w/v %, preferably 1 to 10 w/v %.

The Dilution Method

In a portion or all of the above-mentioned additive agents, amounts ofaddition of additive agents are adjusted, and mixed with either ofcarbonated water (air removed water with carbon dioxide:carbonated waterwhich removed the oxygen which has melted with carbon dioxide as much aspossible), nitrogen water (air removed water with nitrogen gas:nitrogenwater which removed the oxygen which has melted with nitrogen gas asmuch as possible) or mixed water of carbonated water and nitrogen water,thus dilution solution is produced. Then, usual beer and/or low-maltbeer is diluted using this dilution solution, and the concentrationadjustment is performed and targeted beer-taste low-alcoholic beverageis produced. This produced beer-taste low-alcoholic beverage also can beperformed for disinfecting by filtration, or the sterilization by theheat treatment. The alcoholic concentration is below than 1 v/v %, andpreferably it is adjusted the range of 0.3 to 0.9 v/v %.

In order to consider as beverage similar to beer containing low-alcoholalthough it is not necessary to add all the above-mentioned additiveagents when diluting with carbonated water etc., it is desirable to addat least the coloring matter and the processed material of hop.

Moreover, as required, carbon dioxide and/or nitrogen gas are alsodissolved in the above-mentioned beer-taste low-alcoholic beverage, andthe pressure of gas is adjusted to 1.0-3.0 kg/cm2.

After being carried out and considered various experiments, as theresult, it is characterized that preferably the Brix is 0.1-15° and theacidity is 0.1-15 ml/100 ml, more preferably the Brix is 2.0-7.0° andthe acidity is 2.0-8.0 ml/100 ml for the produced beer-tastelow-alcoholic beverage.

The illustrative embodiments produced by the processing method forproducing beer-taste low alcoholic beverage by the present inventionwill be explained below.

In below embodiments, beer as usual alcoholic beverage with malt wasused as based beer or based low-malt beer, and they were diluted forimplementation. The analysis value of the main ingredients of based beerand based low-malt beer is shown below. TABLE 1 BEER LOW-MALT BEERORIGINAL WORT EXTRACT 11.5% 12.3% BU 30 15 ALCOHOLIC CONCENTRATION 5 5.5vol % vol % Σ 125 120 BRIX 5.8° 5.4° ACIDITY 16 10 ml/ ml/ 100 100 ml ml

First Embodiment

In the first embodiment, the beer of Table 1 was used as based beer,each component shown in Table 2 was added, and low-alcoholic beer (0.5v/v % of alcoholic concentration) was produced as a trial product 1.Table 2 shows each component per 100 ml of produced low-alcoholic beer,and shows the ingredient analysis value of the product in Table 3.

Σ of the analysis value shows the degree of a continuity of foam. Thisvalue shows continuation of the foam (the life expectancy of foam)calculated by the following formula. Specifically, bubbling the beerunder regular conditions, then the amount of liquids produced from foamat regular time and the amount of liquids produced from the foam whichremains at that time are measured.Σ=t/2.303×log ((b+c)/c)

-   -   t: Collapse time of foam (seconds)    -   b: the amount of liquids produced from the foam at t time (ml)    -   c: the amount of liquids produced from the foam which remains        after t time (ml)

The Brix was measured using the refractometer (ATC-1, ATAGO company) inthe de-gased beer-taste low-alcoholic beverage.

The degree of acidity of the analysis value was calculated by thefollowing formula. After boiling 50 ml of de-gased beer-tastelow-alcoholic beverage for 2 minutes, then cooling to room temperatureand adjusting to pH 8.2 with N/10 sodium hydroxide solution using pHmeter, then the value can be obtained.All acidity (N/10 NaOH ml/100 ml)=a×F×100/V

-   -   a: the amount of N/10 sodium hydroxide solution for adjusting pH        (ml)    -   F: factor of N/10 sodium hydroxide solution    -   V: output volume of the produced beer (ml)

Moreover, as mentioned above, the adjustment of concentration wasperformed by adding carbonated water to various kinds of additiveagents. TABLE 2 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 1) EACHCOMPONENT THE BASED BEER 9 ml TETRA HOP 0.015 ml ISOMERIZED SYRUP 0.5 gDEXTRIN 3.0 g MALT EXTRACT 0.4 g CARAMEL COLORING MATTER 0.05 g LACTICACID 0.02 ml

TABLE 3 ANALYSIS VALUE (TRIAL PRODUCT 1) ORIGINAL WORT EXTRACT 4.1% BU12 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 123 THE DEGREE OF COLOR 11° EBCBRIX 3.6° ACIDITY 2.4 ml/ 100 ml

Second Embodiment

In the second embodiment, the beer of Table 1 was also used as basedbeer, each component shown in Table 4 was added, and low-alcoholic beerwas produced as a trial product 2. Table 5 shows the ingredient analysisvalue of the trial product 2. TABLE 4 EACH COMPONENT PER 100 ml (TRIALPRODUCT 2) EACH COMPONENT THE BASED BEER 9 ml TETRA HOP 0.01 mlISOMERIZED SYRUP 2.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 0.05 gPHOSPHORIC ACID 0.02 ml

TABLE 5 ANALYSIS VALUE (TRIAL PRODUCT 2) ORIGINAL WORT EXTRACT 4.9% BU 8ALCOHOLIC CONCENTRATION 0.5 vol % Σ 128 THE DEGREE OF COLOR 11° EBC BRIX4.4° ACIDITY 6.1 ml/ 10 ml

Third Embodiment

In the third embodiment, the beer of Table 1 was also used as basedbeer, each component shown in Table 6 was added, and low-alcoholic beerwas produced as a trial product 3. Table 7 shows the ingredient analysisvalue of the trial product 3. TABLE 6 EACH COMPONENT PER 100 ml (TRIALPRODUCT 3) EACH COMPONENT THE BASED BEER 9 ml ISOMERIZED HOP 0.015 mlISOMERIZED SYRUP 3.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 1.0 gPHOSPHORIC ACID 0.02 ml

TABLE 7 ANALYSIS VALUE (TRIAL PRODUCT 3) ORIGINAL WORT EXTRACT 5.7% BU30 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 131 THE DEGREE OF COLOR 20° EBCBRIX 5.2° ACIDITY 6.2 ml/ 10 ml

Fourth Embodiment

In the fourth embodiment, the beer of Table 1 was also used as basedbeer, each component shown in Table 8 was added, and low-alcoholic beerwas produced as a trial product 4. Table 9 shows the ingredient analysisvalue of the trial product 4. TABLE 8 EACH COMPONENT PER 100 ml (TRIALPRODUCT 4) EACH COMPONENT THE BASED BEER 9 ml ISOMERIZED HOP 0.015 mlISOMERIZED SYRUP 10.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 1.0 gPHOSPHORIC ACID 0.02 ml

TABLE 9 ANALYSIS VALUE (TRIAL PRODUCT 4) ORIGINAL WORT EXTRACT 11.2% BU30 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 131 THE DEGREE OF COLOR  20° EBCBRIX 10.6° ACIDITY 6.2 ml/ 10 ml

Fifth Embodiment

In the fifth embodiment, the low-malt beer (5.5 v/v % of alcoholicconcentration) of Table 1 was also used as based beer, each componentshown in Table 10 were added, and low-alcoholic beer was produced as atrial product 5. Table 11 shows the ingredient analysis value of thetrial product 5. TABLE 10 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 5)EACH COMPONENT THE BASED BEER 9 ml ISOMERIZED HOP 0.015 ml ISOMERIZEDSYRUP 3.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 1.0 g PHOSPHORIC ACID0.04 ml

TABLE 11 ANALYSIS VALUE (TRIAL PRODUCT 5) ORIGINAL WORT EXTRACT 5.7% BU30 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 131 THE DEGREE OF COLOR 20° EBCBRIX 5.2° ACIDITY 12.8 ml/ 10 ml

Sixth Embodiment

In the sixth embodiment, the low-malt beer (5.5 v/v % of alcoholicconcentration) of Table 1 was also used as based beer, each componentshown in Table 12 was added, and low-alcoholic beer was produced as atrial product 6. Table 13 shows the ingredient analysis value of thetrial product 6. TABLE 12 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 6)EACH COMPONENT THE BASED LOW-MALT BEER 9 ml TETRA HOP 0.01 ml ISOMERIZEDSYRUP 0.5 g DEXTRIN 3.0 g MALT EXTRACT 0.6 g CARAMEL COLORING MATTER0.05 g LACTIC ACID 0.02 ml

TABLE 13 ANALYSIS VALUE (TRIAL PRODUCT 6) ORIGINAL WORT EXTRACT 4.2% BU7 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 125 THE DEGREE OF COLOR 100 EBCBRIX 3.80 ACIDITY 2.2 ml/ 10 ml

Seventh Embodiment

In the seventh embodiment, the low-malt beer (5.5 v/v % of alcoholicconcentration) of Table 1 was also used as based beer, each componentshown in Table 14 was added, and low-alcoholic beer was produced as atrial product 7. Table 15 shows the ingredient analysis value of thetrial product 7. TABLE 14 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 7)EACH COMPONENT THE BASED LOW-MALT BEER 9 ml ISOMERIZED HOP 0.01 mlISOMERIZED SYRUP 1.0 g DEXTRIN 3.0 g CARAMEL COLORING MATTER 0.05 gPHOSPHORIC ACID 0.01 ml

TABLE 15 ANALYSIS VALUE (TRIAL PRODUCT 7) ORIGINAL WORT EXTRACT 4.1% BU7 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 118 THE DEGREE OF COLOR 10° EBCBRIX 3.6° ACIDITY 2.4 ml/ 10 ml

Eighth Embodiment

In the eighth embodiment, the low-malt beer (5.5 v/v % of alcoholicconcentration) of Table 1 was also used as based beer, each componentshown in Table 16 was added, and low-alcoholic beer was produced as atrial product 8. Table 17 shows the ingredient analysis value of thetrial product 8. TABLE 16 EACH COMPONENT PER 100 ml (TRIAL PRODUCT 8)EACH COMPONENT THE BASED LOW-MALT BEER 9 ml ISOMERIZED HOP 0.015 mlISOMERIZED SYRUP 1.5 g DEXTRIN 5.0 g CARAMEL COLORING MATTER 1.0 gPHOSPHORIC ACID 0.01 ml

TABLE 17 ANALYSIS VALUE (TRIAL PRODUCT 8) ORIGINAL WORT EXTRACT 6.6% BU30 ALCOHOLIC CONCENTRATION 0.5 vol % Σ 109 THE DEGREE OF COLOR 200° EBCBRIX 6.0° ACIDITY 2.9 ml/ 10 ml

Raw materials used as additives in the above-mentioned embodiments usedthe following materials.

-   -   Tetrahydroisohumulone: TETRALONE, KALSEC Inc.    -   Caramel coloring matter: Caramel coloring matter S-239,        Ikeda-Toka Corp.    -   Isomerized syrup: High-Fruct M, Nippon Corn Starch Inc.    -   Dextrin: K.D.L-H, Nippon Corn Starch Inc.    -   Malt extract: OTEX PROTOTYPE, Polttimo Inc.

About trial products 1 to 8 produced according to this embodiment, inorder to perform evaluation as a marketable product, tasting was done byten trained panelists by comparing eight kinds of trial products andthree kinds of the non-alcoholic beer in commercial products. Evaluationstandards are a scent, a taste, a quality of foam, and a color. Positiveresults indicate 1 to 3 points, negative results indicate −1 to −3points. The result is shown in table 18. Each number in columns of thetable is average value of ten panelists. TABLE 18 THE QUALITY EVALUATIONRESULT OF TRIAL PRODUCTS COMMERCIAL PRODUCTS TRIAL PRODUCTS SAMPLE A B C1 2 3 4 5 6 7 8 SCENT −1.0 −1.2 −2.0 2.3 2.6 2.0 2.3 2.1 1.4 1.6 1.4TASTE −1.5 −1.3 −2.0 2.5 2.0 2.3 1.0 0.8 1.8 1.6 1.3 THE QUAL- 0.5 0.71.1 1.7 2.0 2.2 2.1 1.9 2.3 1.9 1.4 ITY OF FOAM COLOR 1.5 1.5 1.3 2.02.0 1.4 2.1 2.0 2.1 1.9 1.3

As shown in the above-mentioned evaluation result, all of trial productsproduced using the processing method by the present invention are equalabout the scent, the taste, the quality of foam, and the color ascompared with low-alcoholic beer of a commercial product. Especially,the outstanding evaluation result was obtained for the scent, the taste,and the quality of foam. Therefore, it has been proved that thebeer-taste low-alcoholic beverage having the scent, the taste, andappearance similar to usual beer can be produced.

As mentioned above, beer-taste low-alcoholic beverage can be obtainedusing conventional producing systems for beer or low-malt beer due toreduction of alcoholic concentration for usual beer and/or low-malt beerobtained by conventional processing method and then adding predeterminedadditives. Moreover, based on usual beer and/or low-malt beer, the tasteof the beverage extremely similar to beer or low-malt beer can beoffered because a change of the taste by dilution is compensable withvarious kinds of required additives. In addition, a final product oflow-alcoholic beverage due to the above processing method is superior inthe taste, the foam properties, etc compared to conventionallow-alcoholic beverages. Also, the present invention can offerbeer-taste low-alcoholic beverage which gives customer's preferabletaste and is visually desirable for them.

The present invention is not limited to the specifically disclosedembodiments, and variations and modifications may be made withoutdeparting from the scope of the present invention.

The present application is based on Japanese priority applicationNo.2002-241159 filed on Aug. 21, 2002, the entire contents of which arehereby incorporated by reference.

1. A processing method of a beer-taste low-alcoholic beveragecomprising: diluting beer and/or low-malt beer to lower the alcoholicconcentration to less than 1 v/v %, and adding additives capable ofimparting visual and flavorful characteristics of beer thereto.
 2. Theprocessing method of the beer-taste low-alcoholic beverage of claim 1,wherein the beer or low-malt beer is diluted with either of carbonatedwater, nitrogen water, or the mixed water of carbonated water andnitrogen water.
 3. The processing method of the beer-taste low-alcoholicbeverage of claim 1 or 2, wherein the additives include a coloringmatter and a hop.
 4. The processing method of the beer-tastelow-alcoholic beverage of claim 3, wherein the additives further includeat least one material from a material group consisting of acidityagents, saccharides, flavors, malt extract, barley extract, and wheatextract.
 5. The processing method of the beer-taste low-alcoholicbeverage of claim 4, wherein the Brix is 0.1-15° and an acidity is0.1-15 ml/100 ml for the produced beer-taste low-alcoholic beverage. 6.A beer-taste low-alcoholic beverage processed by processing method asclaimed in claims 1-5.